Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety.
General Rules and Instruction in all Branches of American Baking. In Nine Parts, each Part Containing many New Theories and New Ways of Composing Recipes, and Furthering the Culinary Education of the Professional Baker as well as the Housekeeper.
Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals
Recommended for readers seeking a thorough introductory exposure to today's professional possibilities in the culinary world.—Eric Petersen, Kansas City P.L., MO, Library Journal Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers. Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens.
Here is a treasury of wonderful desserts - some classical, all-time favourites, others that are from the new-style cuisine of today. Desserts have always been the special way to express your love for your family and friends. The sugary fragrance and eye appeal of these culinary triumphs will surprise and delight every time. This book is packed with scrumptious ideas to suit any meal. Look out for step-by-step instructions which show you how easy it is to make any dessert look and taste spectacular.
Added by: rasteps | Karma: 333.69 | Black Hole | 7 January 2011
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Best Food Writing 2008
Best Food Writing 2008 once more authoritatively and appealingly assembles the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. This anthology features both established food writers and rising stars addressing everything from celebrated chefs to the travails of the home cook, and from erudite culinary history to food-inspired memoirs. By turns opinionated, evocative, nostalgic, sensuous, and just plain funny, it’s a tasty sampler to dip into time and again, whether you’re in the mood for foie gras or fruitcake.
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